Chicken Bog

Chicken Bog

Chicken Bog, is a classic low country plantation meal.  Legend has it that during the Civil War, one Yankee officer liked this dish so much that it was enough for him to turn coat and switch uniforms. As a little-known aside, the rice crop was coastal South Carolina’s main cash crop throughout the Colonial period of the United States.

 

  • 3-4 Lb Whole Chicken, separated into 6 pieces
  • 4 Sausage Links, sliced
  • 4 Tbsp Butter
  • 1 Medium Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 1 Red Pepper, chopped
  • 2 Garlic Cloves, minced
  • 2 Tbsp Butter
  • 1 ½ C Rice
  • Salt and Pepper

 

Bring chicken to a boil in a large pot with enough water to cover entire chicken by 2-3 inches.  Reduce heat to simmer and cook for another hour.  Transfer chicken to a cutting board to chop or shred when cooled, and reserve chicken stock in separate container.  Bring butter to medium heat in a large skillet and add the sausage. Add the onion, peppers and garlic, and cook until onions are softened and fragrant.  Pour in 4 cups of chicken stock, and then add butter, rice and chicken.  Add salt and pepper to taste. Stir ingredients together and bring to a boil.  Cover and simmer on low for 40 minutes. This dish is finished when the consistency falls between a soup and a dry rice dish, which is why it’s called a “bog” anyway.